Neapolitan cassata _ all things sicilian and more

I first wrote about cassata in Dec 2009. Tropical neapolitan ice cream I have revisited the post and added new photos. Neapolitan ice cream sandwiches I keep on making cassata for special occasions and in cooking classes and this recipe is successful every time.

Many believe that a cassata is an ice cream cake made out of assembled layers of ice cream. Walls neapolitan ice cream But no Sicilian believes this. Breyers neapolitan ice cream The Sicilian cassata is made with ricotta.

In the early 19th century, the ice cream makers of Naples were famous for making moulded, opulent, ice cream layered cakes and these were called cassate.

Cassata was once more popular at Easter (when the ricotta is at its best – the cows are feeding on lush green pastures in spring), but cassata is now eaten at any festive occasion in Sicily including Christmas.

Some people differentiate between the two cassate by referring to the one made with ice cream as Neapolitan cassata – this may be because it is very much like Neapolitan ice cream composed of three different layers of contrasting colours and flavours: one of chocolate, a pink which sometimes can taste like strawberry and a vanilla one that is usually mixed with glace fruit (usually red and green glace cherries).

In Australia there is a particular ice confectionery called a cassata that is sold in individual portions. Ice cream sandwich neapolitan It has a pink layer in the centre that is made of cake soaked and flavoured with a pink cordial like essence (Alchermes essence).

The Sicilian cassata, has much older roots than the ice cream cakes popular with the Neapolitans.

The Sicilian cassata is a round, moulded cake shaped in a bowl lined with layers of sponge cake, the chief ingredients are sheep’s milk ricotta (it is sweeter and more delicate than ricotta made with cows milk), mixed with sugar, small bits of dark chocolate and candied citrus and zuccata (candied pumpkin). Neapolitan ice cream pronunciation Within Sicily there are some variations which vary by location and family tradition, for example some recipes include an additional layer of sponge cake in the centre as well as the casing.

Some say that the word cassata may have come from the Roman name for cheese, caseus (the Sicilian word for cheese is casu or caseata).

Many believe that its origins are Arabic – the Arabs occupied Sicily for several hundred years – the invasion began in 827 AD and they conquered Sicily in 902 AD. Neapolitan ice cream tesco They introduced the cultivation of sugar, very sweet desserts and the use of nuts and dried fruit in pastries. Tesco neapolitan ice cream It is also likely that the name cassata may have come from Arab word qas’ah, a deep terra-cotta bowl; that may even have been used to shape the cake.

The sponge cake is called pan di spagna in Italian (bread from Spain) and may have been a Spanish addition – the Spanish ruled Sicily intermittently for may years (Angevins, Aragonese, Viceroys and Bourbons from 1282 until the end of the reign of Ferdinand the second in 1859).

Usually Sicilians order their cassata from a pasticceria – it is left to the experts to make, mainly because cassate are usually elaborately decorated by pasticceri. Neapolitan ice cream recipe There are baked versions of Sicilian casssate and these are often made at home. Edy’s neapolitan ice cream The uncooked version of cassata can also be made at home successfully but will not look as elabarate. Why is it called neapolitan ice cream Some of the cassate in pasticcerie are often very baroque and white and green striped fondant is used. Neapolitan ice cream calories They are then decorated with ribbons of zuccata (candied pumpkins) and are often sprinkled with silver sugar balls.

Once the cassata is turned out of the mould it is left to set and it is spread with apricot jam. What is neapolitan ice cream It can then be covered with a sugar fondant (this is often coloured pale green. How is neapolitan ice cream made Cassata is often covered with striped covering – green and white ). Neapolitan ice cream sandwich cake My preferred option is to cover it with marzipan and candied fruits and I have no trouble making the marzipan.

I first made cassata using Ada Boni’s recipe from Italian Regional Cooking – this is a very fine and old publication which has been out of print for some time. How to make neapolitan ice cream My cassata recipe, through the ages, has developed to the following and it always seems to taste good, even if it is not as professionally decorated as the images above.

I always buy the solid ricotta, usually sold in large rounds – vendors slice it to the required weight. How do they make neapolitan ice cream I never buy the ricotta sold in the tub – it is far too watery (and often tasteless). Nestle neapolitan ice cream If this is the only ricotta that you can purchase, it is a good idea to drain it overnight.

The sponge cake and marzipan can be made well ahead of time. Blue bunny neapolitan ice cream See: Pasta di Mandorla (how to Make Marzipan Recipe)

I have also made marzipan fruit and used it as decoration (this is not traditional: Marzapane Also Called Pasta Reale (marzipan)

fresh ricotta, 700g and a little bit of fresh cream to make beating easier

candied citrus peel, 60g (of good quality and if possible lemon, orange and cedro – candied citron)

liqueur, 1/2- 3/4 cup to taste. Neapolitan ice cream history I have used one of the orange ( Cointreau or Grand Marnier) or mandarin flavoured ones.

Use 5 eggs, 120 g of sugar, 100 g of sifted flour, grated lemon peel and/or vanilla (I use vanilla bean paste or flavour my sugar with vanilla pods) and butter to grease the cake tin.

Process: Beat egg yolks with sugar until creamy. How did neapolitan ice cream get its name Fold in beaten egg whites (until very firm). Neapolitan ice cream milkshake recipe Slowly fold in the flour, then add vanilla. Neapolitan ice cream ingredients Bake sponge cake in moderate oven for approx. Neapolitan ice cream origin 40 minutes.

Line a deep round mould with layers of foil or plastic wrap or baking paper.

Cut the sponge into thin layers. Calories in neapolitan ice cream Use them to line the sides of the mould. Neapolitan ice cream sandwich calories Leave enough sponge to cover the top of the cassata.

Blend the ricotta with the sugar (some use a syrup made with sugar dissolved over heat in a little water, allow the syrup to cool before using.) You may need to add some cream to make blending easier. How to pronounce neapolitan ice cream Slowly stir in the vanilla, cinnamon and a dash of liqueur.

Fold in the nuts, small pieces of chocolate and candied peel.

Press the ricotta mixture into the lined mould, smooth the top and cover with a layer of sponge cake. Origin of neapolitan ice cream Sprinkle with more liqueur. Why do they call it neapolitan ice cream I usually refrigerate the cassata overnight (to set) and cover it with marzipan about 2-3 hours before I serve it.

Turn the cassata out of the mould (when it is ready to cover) and spread the outer with a thin layer of apricot jam.

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